Best Breakfast Nachos Recipes

BREAKFAST NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Put the waffle triangles on a rimmed baking sheet and bake for 5 to 7 minutes to dry out a bit. Remove from the oven and turn on the broiler.
• Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
• Heat another large nonstick skillet over medium heat. Swirl in the olive oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• Top the waffles with the sausage, drizzle with the maple syrup and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.
• Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeno and cilantro. Serve with hot sauce if desired and garnish with sour cream.

BREAKFAST NACHOS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray.
• Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
• Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it.
• Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes.
• While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
• Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa.

EASY BREAKFAST NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
• Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
• Bake in preheated oven until cheese is melted, 7 to 10 minutes.

BREAKFAST NACHOS

Steps:

• Preheat the oven to 425 degrees F.
• Cook the waffle fries according to the package instructions on a parchment-lined baking sheet.
• Remove the fries from the oven and top with the black beans, bacon and cheese. Return to the oven until the cheese melts and is bubbling, about 5 minutes.
• Meanwhile, heat a medium nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Pour the eggs into the hot skillet. Cook, stirring occasionally, until the eggs are just cooked and opaque yellow, 2 to 3 minutes. Season with salt and pepper.
• While the eggs are cooking, make the guacamole. Combine the avocados, garlic, lime juice and salt and pepper to taste in a mixing bowl and mash with a fork until chunky. Add the tomato, serrano and cilantro and mix well.
• Remove the fries from the oven and top with the red onion, scallions and cooked eggs. Dollop dabs of guacamole evenly around the nachos. Serve immediately.

BREAKFAST NACHOS

Steps:

• Position your oven rack 6 inches [15 cm] from the broiling element and turn the broiler to high.
• Place the tomatoes, avocado, onion, cilantro, pickled jalapeños, and lime juice in a large bowl and season with ½ teaspoon kosher salt. Mix gently to combine and season to taste with more salt if needed. Let the mixture sit while you prepare the nachos.
• Place the eggs and ½ teaspoon salt in a small bowl and whisk well to combine. Place the butter in a medium nonstick skillet over medium heat. Once it melts, add the beaten eggs and cook, stirring, until the eggs are just set, about 2 minutes. Turn off the heat and reserve the mixture.
• Lay the chips in an even layer on a sheet pan and sprinkle evenly with half of the cheddar cheese and half of the Monterey Jack cheese. Evenly divide the scrambled eggs on top of the cheese layer and then evenly sprinkle the rest of the cheese on top of the eggs.
• Broil until the cheese is melted, about 2 minutes (but keep an eye on the nachos as broilers vary and yours might take a little less or a little more time).
• Top the nachos with the tomato mixture and dollop the sour cream on top. Serve immediately.

BREAKFAST NACHOS!

Steps:

• Heat butter in a skillet over medium-low heat. Gently crack eggs into pan and cook, undisturbed, just until whites turn opaque, about 2 minutes. Season eggs with salt and cayenne pepper; flip, taking care to not break yolks, and cook until set, about 30 seconds.
• Cook chorizo in a skillet over medium-high heat until browned, about 10 minutes.
• Arrange potato chips on a plate and lay eggs over top. Cover eggs and chips with chorizo and top with Cheddar cheese and oregano.

BRIAN'S BREAKFAST NACHOS

Steps:

• Scramble the eggs. While they are cooking, warm the sausage and cook bacon in the microwave according to package directions.
• Chop the bacon and sausage into small pieces.
• When eggs are done mix in the sausage and bacon.
• Divide chips among oven safe plates OR put all on a cookie sheet. Sprinkle with 2 oz. of the cheese. Place under broiler to melt cheese. (won't take long!).
• Put the egg and meat mixture on top of the chips. Sprinkle the final 2 oz. of cheese over top. Place under broiler until melted.
• Top with salsa and/or other optional toppings.

QUICK AND EASY KID-FRIENDLY BREAKFAST NACHOS

Steps:

• Combine 1 1/2 cups (375mL) of fresh or thawed frozen fruit with 2 tbsp (30mL) Smucker's Simple Blends Wildberry Fruit Spread.
• Spoon mixture over about 5oz (150g) regular or cinnamon baked flatbread crisps, top with 1/4 cup (50mL) pre-shredded mozzarella cheese and microwave on high for 25 seconds or until cheese is melted.
• Optional: Mix 1/2 cup (125mL) plain yogurt with 3 tbsp (45mL) Smucker's Simple Blends Wildberry Fruit Spread and serve with "nachos" as dip.

POTATO PEEL BREAKFAST NACHOS

Steps:

• Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels.
• Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
• Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined.
• Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
• Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
• Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
• To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird's nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook's Note). Top with the pickled jalapeños, fried egg and Cotija.

CHICKEN AND WAFFLE BREAKFAST NACHOS

Steps:

• To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.
• In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the cheese, scallions, and jalapeño. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron's directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.
• Cook the popcorn chicken on a baking sheet in a preheated 350 degree F oven until crispy, about 15 to 20 minutes.
• Place a saucepan over medium-high heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook, stirring constantly, until the mixture has thickened, about 5 to 8 minutes. Season with mustard, salt, pepper, and cayenne. Remove from heat, and stir in the cheese until melted through.
• To assemble the nachos, cut the waffles into pieces and arrange onto one large platter or about two plates. Pour the cheese sauce over the waffle pieces and top with popcorn chicken, scallions, bacon, jalapeño and fried eggs. Serve immediately and enjoy!

SOUTHERN BREAKFAST NACHOS

Steps:

• Spoon the sour cream into a small serving dish, set aside. In a separate serving dish, place the olives set aside. Peel and chop the avocado, and put it into a third serving dish and set aside. Preheat the broiler to 425 degrees. Have 4 10-oz ramekins or oven-proof dishes ready.
• Crumble sausage into a medium frying pan, add the onion. Cook over medium-high heat, stirring often, until the sausage is browned. Stir in green chilies. Remove from heat and drain, reserving 1 tablespoon drippings in the pan.
• Place 1 cup corn chips in each of the ramekins and divide the sausage mixture evenly between them, spooning it over the chips. Sprinkle 1/4 cup cheese on each.
• Break the eggs into the same skillet used to cook the sausage and cook, stirring constantly over low heat, until eggs are set. Divide the eggs between the ramekins and top each with 1/4 cup cheese.
• Broil the ramekins 4 inches from the heat 2 to 3 minutes, until the cheese melts. Serve immediately with the garnishes in their serving bowls so that everyone can help themselves to the toppings they want.